Spumante

Production area: from our vineyards in Negrisia (Tv)

 

Ripening: half of September

 

Breeding System: G.D.C. e Spalliera.

 

Yield: 3500-5500 plants/hectare.

 

Soil: consisting of stones, loose, calcareous.

 

Vinification: after the harvest, the grapes and the entire bunches of grapes are pressed softly, without lacerations, to obtain the “flower must”. Then the static cold decantation of the must follows, in order to eliminate all solid parts on the surface. With the inoculation of selected yeasts the fermentation begins at a controlled temperature of 18 °C. With the inoculation of selected yeasts the fermentation begins at a controlled temperature of 18 °C. The cuvee of the best grapes are selected before the second fermentation (or second fermentation) which takes place at low temperature in an autoclave.

 

Alcoholic volume: 10,5 – 11,5 %

 

Sugar: 16 gr. lt.

 

Acidity: 5 gr. lt.

 

Description: straw yellow with greenish highlights, fine and prolonged perlage. Intense, enveloping and balanced bouquet that remind green apple, wisteria, peach and acacia flowers. Rich, intense, soft and fresh on the palate with notes that have complete correspondence with the perfume.

 

Pairings: spumante extremely versatile, ideal for every moment throughout the day, as aperitif or to pair with everyday light meals. To be served at temperature of 8-10 °C preferably in an ice bucket.

 

Storage: in a cool place at 12-16 °C, protected from light, avoiding to keep it long time in refrigerator.

PROSECCO D.O.C. SPUMANTE MILLESIMATO

Production area: Glera and Pinot Noir grapes from our vineyards.

 

Ripening: half of September

 

Vine training technique: Guyot, Cordon Training

 

Plants density: 4500 plants per hectare

 

Soil composition: consisting of stones, loose, calcareous.

 

Vinification: without maceration, with soft pressing of grapes. After removing musts, fermentation goes on at the controlled temperature of 18-20 °C. Second fermentation takes place in autoclave at the temperature of 15-16 °C.

 

Alcoholic volume: 11 %

Sugar: 11 gr. lt.

Acidity: 6 gr. lt.

 

Description: pale pink colour, with fine and persistent perlage. It has an intense peach-tree, wild strawberry, green apple perfume, characteristic of its grape variety. On the palate it is fresh, with a good flavour and delightfully soft.

 

Pairings: it is the sparkling wine perfect with appetizers, or main courses with truffles, vegetables, fish or white meat. It matches well with sea salad. Very good with sushi and fried fishes. It is worth tasting with Parma and San Daniele Ham, mortadella cut in little cubes and Parmigiano cheese. To be served at a temperature of 8-10 °C, preferably in a ice bucket.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Prosecco D.O.C. Spumante Millesimato

Production area: from our vineyards in Negrisia (Tv)

 

Ripening: half of September

 

Vine training technique: Geneva Double Curtain, Guyot

 

Plants density: 3500 plants per hectare

 

Soil composition: consisting of stones, loose, calcareous.

 

Vinification: after grapes harvest, the grapes and the entire bunches of grapes are pressed softly, without lacerations, to obtain the “flower must”. Then the static cold decantation of the must follows, in order to eliminate all solid parts on the surface. With the inoculation of selected yeasts the fermentation begins at a controlled temperature of 18 °C. The second fermentation takes place at low temperatures in autoclave.

 

Alcoholic volume: 10,5 – 11,5 %

 

Sugar: 16 gr. lt.

 

Acidity: 6 gr. lt.

 

Description: straw yellow with greenish highlights, fine and prolonged perlage. Intense, enveloping and balanced bouquet that remind green apple, wisteria, peach and acacia flowers. Rich, intense, soft and fresh on the palate with notes that have complete correspondence with the perfume.

 

Pairings: spumante extremely versatile, ideal for every moment throughout the day, as aperitif or to pair with everyday light meals. To be served at temperature of 8-10 °C preferably in an ice bucket.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Silver Medal Concours Mondial de Bruxelles 2018
91 Punti Falstaff Prosecco Trophy 2018
86 punti Gran Premio Internazionale del Vino Mundus Vini 2018
84 punti Decanter World Wine Awards 2018
Gran Menzione Concorso Enologico Internazionale Vinitaly 2010
Gran Menzione Concorso Enologico Internazionale Vinitaly 2012
Diploma di Merito Enoconegliano 2014

Prosecco D.O.C. Spumante Millesimato

Production area: from our vineyards in Negrisia (Tv)

 

Ripening: half of September

 

Vine training technique: Geneva Double Curtain, Guyot

 

Plants density: 3500 plants per hectare

 

Soil composition: consisting of stones, loose, calcareous.

 

Vinification: after grapes harvest, the grapes and the entire bunches of grapes are pressed softly, without lacerations, to obtain the “flower must”. Then the static cold decantation of the must follows, in order to eliminate all solid parts on the surface. With the inoculation of selected yeasts the fermentation begins at a controlled temperature of 18 °C. The second fermentation takes place at low temperatures in autoclave.

 

Alcoholic volume: 10,5 – 11,5 %

 

Sugar: 16 gr. lt.

 

Acidity: 6 gr. lt.

 

Description: straw yellow with greenish highlights, fine and prolonged perlage. Intense, enveloping and balanced bouquet that remind green apple, wisteria, peach and acacia flowers. Rich, intense, soft and fresh on the palate with notes that have complete correspondence with the perfume.

 

Pairings: spumante extremely versatile, ideal for every moment throughout the day, as aperitif or to pair with everyday light meals. To be served at temperature of 8-10 °C preferably in an ice bucket.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Spumante di qualità del tipo aromatico

 

Production area: from our vineyards in Pradamano (Ud)

 

Ripening: half of September

 

Vine training technique: Geneva Double Curtain

 

Plants density: 4500 plants per hectare

 

Soil composition: loose, pebbly, calcareous.

 

Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 8-10 °C for ca. 12-36 hours, according to the year, with the purpose of extracting from the skins the more quantity of typical aroma components. After the separation of the must from skins, the must is carefully cleaned in order to give way to effervescence and obtain an elegant and very fine perlage.

 

Alcoholic volume: 7,5 %

 

Sugar: 80 gr. lt.

 

Acidity: 5,5 gr. lt.

 

Description: straw yellow coloured wine with greenish reflexes, an intense and persistent perfume with vegetal notes like Acacia flowers, sage, peach, apricot and honey. Sweet, aromatic, fragrant on the palate, it evokes the flavour of the original grapes.

 

Pairings: perfect with cream cakes and desserts, very good with “tiramisu” cream cake, delicious also between the meals. To be served at a temperature of 8-10 °C, preferably in a ice bucket.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

 

Diploma di Merito 18° Enoconegliano
Diploma di Gran Merito 40° Mostra dei Vini Triveneti di Camalò
Medaglia di Bronzo Concorso Enologico Internazionale Vinitaly 2011
Gran Menzione Concorso Enologico Internazionale Vinitaly 2012